The Shamrock Recipe
Tender shaved sirloin of beef grilled with green onions, sautéed mushrooms, Swiss, and cream cheese, on a hoagie roll.
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Ingredients
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Sandwich filling
Assembly & bread
Method
Sandwich filling
- 1
Prepare ingredients
Remove cream cheese from refrigerator to soften if not already. Slice mushrooms and thinly slice green onions (white and green parts separated if desired). Pat shaved sirloin dry with paper towels and season with 1/2 tsp kosher salt and 1/2 tsp black pepper.
- 2
Sauté mushrooms
Heat a large skillet over medium-high heat. Add 1 tablespoon butter and 1 teaspoon olive oil. When shimmering, add sliced mushrooms in a single layer. Cook, undisturbed, 2–3 minutes until browned, then stir and continue 2–3 minutes until mushrooms are deeply golden. Add minced garlic and cook 30 seconds until fragrant. Season with a pinch of salt and pepper. Transfer mushrooms to a plate and set aside.
- 3
Cook shaved sirloin
Return skillet to medium-high (add remaining 1 tablespoon butter if skillet is dry). Add a drizzle (about 1 tsp) of olive oil if needed. Add the shaved sirloin in an even layer—work in two batches if necessary to avoid overcrowding. Sear 1–2 minutes without moving, then stir and cook another 1–2 minutes until browned but still tender. Add Worcestershire sauce, soy sauce, and 1 tablespoon beef broth; toss to combine and deglaze any browned bits (about 30 seconds). Taste and adjust seasoning with remaining salt and pepper.
- 4
Add green onions and mushrooms
Reduce heat to medium. Add sliced green onions (reserve a tablespoon of green tops for garnish if desired) and the cooked mushrooms to the beef. Stir to combine and heat through 1 minute. Remove skillet from heat.
- 5
Season and finish
In a small bowl, combine softened cream cheese with the optional teaspoon lemon juice and a pinch of salt and pepper; whip smooth with a fork. If you prefer a spreadable sauce, stir 1–2 tablespoons warm beef juices from the skillet into the cream cheese to loosen. Fold about half of the cream cheese into the beef-mushroom mixture so it becomes creamy but still saucy; reserve the rest for spreading on the rolls. Keep mixture warm until assembly.
Assembly & bread
- 6
Toast rolls
Preheat oven broiler or a toaster oven to high, or heat a clean skillet over medium. Lightly butter the cut sides of each hoagie roll with 2 tablespoons butter (divided). Place rolls cut-side up under broiler or on skillet and toast until golden and crisp, about 1–2 minutes under broiler or 1–2 minutes in skillet. Watch carefully to avoid burning.
- 7
Assemble sandwiches
Spread about 1 tablespoon of the reserved cream cheese on the bottom half of each toasted roll. Pile generous portions of the warm beef-mushroom-green onion mixture evenly among the 4 rolls (about 4 ounces mixture per sandwich). Top each with 1–2 slices of Swiss cheese (fold slices if needed). If you like the cheese melted, place assembled sandwiches briefly under the broiler (about 30–60 seconds) or cover skillet with lid for 30–45 seconds until cheese softens and begins to melt.
- 8